Preheat oven to 350 degrees. Spray a 9 X 5″ loaf pan with cooking spray.
Combine flour, baking powder and salt in a large bowl.
Beat eggs with a mixer. Then add the oil and sugar, then the sour cream, lemon juice and zest.
Squeeze as much moisture as you can out of the zucchini with a clean towel or paper towels.
Stir the zucchini in to the wet mixture. Stir the wet mixture into the flour mixture. Stir well until evenly mixed but do not over work.
Clean the blueberries and remove any little stems that may still be on the berries. Toss the berries in a bag with the Tbsp of flour. This will prevent the blueberries from sinking to the bottom of the bread batter.
Fold the floured blueberries gently into the batter. Pour batter into the prepared loaf pan.
Bake approximately 55 minutes until a toothpick in the center of the loaf comes out clean.
Cool in the pan about 15 minutes. Then gently run a knife around the edges of the loaf pan and remove the loaf.
Stir icing sugar and lemon juice together and drizzle over cooled loaf.
Nutrition is base don 1/10th of the 9 X 5 loaf, including glaze.
Blueberry Zucchini Bread
Amount Per Serving
Calories 325Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Total Carbohydrates 46g15%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.